Round, flat bread typical of Apulia. The dough is made from a mixture of durum wheat flour, sourdough left to rest for 5 hours and extra-virgin olive oil. The bread is left to rise for another 2 hours, then cooked on stone. The long leavening times grant the bread a particularly crunchy crust with no soft interior. To cook, heat the oven to 220-250°C and cook the product for 3-4 minutes. Slice the bread and fill to taste. Alternatively, heat the puccia in a covered non-stick pan, in the toaster or on the griddle.
STORAGE METHOD: 60 DAYS AT ROOM TEMPERATURE
COOKED ON LAVA STONE